Preheated oven oven to 400º degrees.

Divide the store-bought puff pastry into 2 sheets, roll out each sheet of puff pastry, and cut into a 9-inch wide circle. I use a cake pan as a guide.

Put one round puff pastry on a baking tray with parchment paper underneath and spread with the apricot jam to within 1in of the edges.

With a stand mixer, beat the soft butter and sugar until light and fluffy, then beat in the egg. Mix in the almonds meal and cognac until you have a thick paste consistency.

Spoon the mixture over the jam, spreading it evenly but not to the edge.

Brush the edges of the pastry with water, then cover with the second piece, pressing the edges to seal.

Mix an egg yolk and a tablespoon of water to make an egg wash. Brush the top with egg wash.

Mark the top of the pastry from the center to the edges like the spokes of a wheel or in a zig-zag pattern, whichever you would like.

Bake for 25-30 minutes or until crisp and golden. Serve warm or cold.